Orange Rosemary Scones


I’m sad citrus season is coming to a close. Bye bye oranges, lemons, kumquats. Hellllllooooo peaches, nectarines and apricots! Okay, so I’m not really that sad. Because ripe peaches off the tree are the nectar of the Gods…but Orange Rosemary Scones topped with honey or orange marmalade and served with a cup of spiced tea are also pretty darn good.
I’ve never been much of a baked goods kind of gal, but as I write this blog I’m venturing into new baking territory. Channeling my inner Betty Crocker, you know? I think I did alright with these. They’re quite simple (and fun) to make. You can serve them with a variety of spreads on top. Orange marmalade is a big hit, but they’re also delicious with honey, fig butter, or lemon juice and powdered sugar.


Start by preparing a baking sheet with parchment paper or silicone baking mat, such as a Silpat. Don’t forget to preheat the oven. Stir together flour, sugar, baking powder, orange zest, rosemary, and salt in a large mixing bowl.


Add butter until you get a coarse, crumbly consistency. In a separate bowl, mix together almond milk, eggs, and egg white. Make a well in the center of your flour mixture, then pour in the egg mixture into the center. Combine well.

Knead the dough into a 10″-12″ circle as if you’re making a pizza. Cut into 12 wedges using a pizza cutter. You can also cut into triangles, and re-roll the leftover dough as I did here. Brush the tops with a bit of almond milk and bake in the oven for 12-15 minutes. See? I told you it was easy.


Remove them from the oven and top with a spread of your choice.


As always, eat slowly. Surround yourself in good company. Enjoy every bite.


Coach Jackie

Orange Rosemary Scones

Yield: 16 scones


  • 2 3/4 Cups all purpose flour
  • 1/3 Cup sugar
  • 1 Tbsp baking powder
  • 1 Tbsp orange zest
  • 2 Tsp rosemary, fresh chopped
  • 1/4 Tsp salt
  • 1/4 Cup butter
  • 2/3 Cup almond milk
  • 1 Egg beaten
  • 1 Egg white, beaten
  • 2 Tbsp almond milk
  • Top with Orange marmalade, fig butter, honey & butter, or fresh-squeezed lemon juice and powdered sugar


  1. Preheat oven to 425°F.
  2. Line a baking sheet with a silpat or parchment paper. Set aside.
  3. In a large bowl, stir together flour, sugar, baking powder, orange zest, rosemary, and salt.
  4. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture.
  5. In a small bowl, stir together the 2/3 cup milk, the egg, and egg white. Add milk mixture all at once to flour mixture.
  6. Using a fork, stir just until moistened.
  7. Knead dough by folding and pressing gently 10 to 12 times or just until dough is smooth.
  8. Pat gently into a 10-inch circle, about 1/2-inch thick. Cut into 12 wedges or triangles using a pizza cutter. Re-roll dough if necessary.
  9. Transfer scones to baking sheet.
  10. Brush tops with the 2 teaspoons milk and sprinkle with pinch of sugar. Bake for 12 to 15 minutes or until golden brown. Serve warm. If desired, serve with orange marmalade, honey and butter, or lemon juice and powdered sugar.